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Chicken Malai Kebab Recipe
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Chicken Malai Kebab Recipe

Chicken Malai Kebab With Cream And Cheese is a delightful dish that combines the best of traditional Indian flavors with rich, creamy textures. Whether you're hosting a dinner party or simply treating yourself to a special meal, this recipe is sure to impress. By following this step-by-step guide and incorporating our tips, you'll be able to create restaurant-quality kebabs in the comfort of your own home.
Rich and delicious malai chicken kebabs make for a great party dish. Serve absolutely divine murg malai kababs with Pulao or as an appetizer with fresh onion rings, lemon wedges and mint chutney. Yum!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Appetiser, Side Dish
Cuisine: Mughlai
Servings: 4
Calories: 313kcal
Author: Shil

Ingredients

First Marination:

  • Boneless Chicken – 450 gms
  • Salt to taste
  • Juice of 1 lemon
  • Nutmeg – ½ tsp ground
  • White Pepper powder – ½ tsp
  • Ginger-garlic paste – ½ tbsp

Second Marination:

  • Processed cheese – 1 cup
  • Cornflour – ½ tbsp
  • Green cardamom powder – ½ tsp
  • Fresh Cream -1 cup
  • Oil – 2 tbsp for cooking

Instructions

  • For this malai chicken recipe, clean and wash the chicken thoroughly. Cut into 1 inch cubes. Add salt to taste, juice of 1 lemon, nutmeg powder, white pepper powder and ginger-garlic paste. Mix thoroughly so that the chicken is well coated. Cover the dish and leave aside for 20 minutes. (If you refrigerate, remove and bring it to room temperature before the 2nd marination).
  • Meanwhile, mash the grated cheese in a bowl. Make sure there are no lumps. Add cornflour and cardamom powder and blend to a smooth mixture.
  • Next, add the marinated chicken pieces to this mixture and combine well. Add a cup of fresh cream and gently mix everything together. Refrigerate for 30 minutes.
  • Meanwhile soak the bamboo skewers in warm water to prevent them from burning while cooking.
  • Thread about 3-4 chicken pieces on each skewer lengthwise so most of the chicken is exposed to the heat. Coat the pieces generously with the marinade.
  • Heat a non-stick frying pan and drizzle some oil. Place the skewers on the pan and grill for about 30 minutes, turning the skewers over in-between and basting the pieces with butter/oil.
  • Once the chicken cubes are evenly browned, remove the chicken kebabs from the skewers onto a serving plate.
  • Sprinkle some lemon juice on top and serve piping hot Chicken Malai Kebab with onion slices and mint-coriander chutney.

Notes

  • You can also make a paste of green chillies and coriander leaves and add it to the 2nd marinade.
  • You can also cook the kebabs in a pre-heated oven at 180C. Place an aluminium foil on the wire rack and lay the skewers on it. Place the wire rack on the topmost shelf of your oven. Cook for about 10 minutes. Remove, turn the skewers, put back into the oven and cook for a further 10 minutes.